White Bean-Chard Soup
Oct. 7th, 2013 04:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
the_cooking_momСовершенно потрясающий суп. Я, честно-говоря, даже не ожидала. Полный восторг!
Ingredients
4 tablespoons extra-virgin olive oil
1 large onion, diced
3 stalks celery, diced (брала 2)
Kosher salt
2 15.5-ounce cans cannellini beans, drained and rinsed (1 банку)
4 cups low-sodium chicken broth (на глаз)
1 12-ounce jar roasted red peppers, drained and coarsely chopped (1/2 банки)
5 cloves garlic (4 minced; 1 whole)
1/4 cup chopped fresh cilantro (использовала тимьян)
1 bunch Swiss chard, leaves roughly chopped
Freshly ground pepper
4 thick slices sourdough bread
Lemon wedges, for serving (optional)
Directions
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.
Per serving: Calories 484; Fat 19 g (Saturated 3 g); Cholesterol 25 mg; Sodium 1,563 mg; Carbohydrate 58 g; Fiber 11 g; Protein 21 g
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/white-beanchard-soup-recipe/index.html?oc=linkback
Ingredients
4 tablespoons extra-virgin olive oil
1 large onion, diced
3 stalks celery, diced (брала 2)
Kosher salt
2 15.5-ounce cans cannellini beans, drained and rinsed (1 банку)
4 cups low-sodium chicken broth (на глаз)
1 12-ounce jar roasted red peppers, drained and coarsely chopped (1/2 банки)
5 cloves garlic (4 minced; 1 whole)
1/4 cup chopped fresh cilantro (использовала тимьян)
1 bunch Swiss chard, leaves roughly chopped
Freshly ground pepper
4 thick slices sourdough bread
Lemon wedges, for serving (optional)
Directions
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.
Per serving: Calories 484; Fat 19 g (Saturated 3 g); Cholesterol 25 mg; Sodium 1,563 mg; Carbohydrate 58 g; Fiber 11 g; Protein 21 g
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/white-beanchard-soup-recipe/index.html?oc=linkback
![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}